Here's the line-up of articles from the Wine Pairing Weekend writers about the Mid-West wine region...
- A Taste of Michigan: Pasties, Black Star Farms, and a Generous Foodie Friend by Culinary Adventures with Camilla
- Exploring Vitis Vinifera at Vermilion Valley Vineyards by Food Wine Click!
- Get Over Your Skepticism about Illinois Wines at August Hill Winery by What’s in that Bottle?
- Indiana’s Oliver’s Surprising Fruit Wines Paired with Roasted Peach Salad, Berry Galette by Wine Predator
- Missouri's Traminette Wine and Crab Rangoon Burgers for #WinePW by Our Good Life
- Rock'n Wines in Arizona's High Desert: Caduceus Primer Paso with Herby Orange Pork Chops by Somm's Table
- Scottish Smoked Salmon Pate Paired with Midwestern Wines by A Day in the Life on the Farm
- Set Up Summer with Illinois Signature Rosé by L’Occasion
In March of this year, with the French Winophiles group, I looked at three different Gamay Noir wines. You can read my post Gamay Around the Globe: From Burgundy to the Willamette Valley + Mussels, Pici, and A Bottle from New Zealand. I am excited to add a Mid-Western wine to that line-up. This is Black Star Farms' second vintage of Gamay.
In the glass, this wine poured a beautiful light red, almost like one of my favorite Barolo wines. Just read. No purple or inky colors. Beautiful, bright red. On the nose there were lots of red fruit aromas. But on the palate, the wine was so much more nuanced. It had all the requisite red fruit that I think of with a Gamay, but then there was a roundness of oak with a subtle earthiness that I loved!
- 2-1/2 cups flour + more for rolling
- 3/4 cup butter
- 2 Tablespoons vodka
- 2 Tablespoons cold water
- Also needed: parchment paper; rolling pin; beaten egg for brushing
- 1 pound ground beef
- 1 Tablespoon olive oil
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced potatoes
- 1/2 cup beef stock
- freshly ground salt, to taste
- freshly ground pepper, to taste
Spoon the meat mixture onto one half of the crust and fold the corners together to form a triangle. Crimp the edges with a fork and place on a parchment paper or silicone mat-lined baking sheet. Repeat until all of the squares are used; you will have leftover filling. Once you have everything assembled, brush the pasties with beaten egg and place in the preheated oven. Bake at 375 degrees Fahrenheit for 40 to 45 minutes. Check it after about 30 minutes and place a piece of tinfoil over them if the crust is getting too brown.
That's a wrap for the July #WinePW event about wines from the Mid-West. We'll be pouring and pairing wines aged in amphorae for August with Gwendolyn of Wine Predator leading the discussion. Stay tuned for more information on that.